Crockpot Carrot Soup
Sarah
ingredients
- 1 tb olive oil
- 2 onions, chopped
- 2-3 TB minced ginger root
- 1 TB grated orange zest
- 1 tsp cracked pepper
- 2 bay leaves
- 5 cups thinly sliced peeled carrots (about 6 large carrots)
- 3 cups homemade chicken stock (or vegetable stock, or canned stock)
- 1 1/2 cups freshly squeezed orange juice
- 1 cup chopped arugula leaves (or packed parsley leaves)
- salt
directions
- 1
1. in a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add gingerroot, orange zest, pepper, and bay leaves and cook, stirring for a minute. Transfer to slow cooker stoneware. Add carrots and stock and stir well.
- 2
2. Cover and cook on low for 8 hours or high for 4 hours, until carrots are tender. Add orange juice and arugula (or parsley). Cover and cook on High for 20 minutes until heated through. Discard bay leaves.
- 3
3. working in batches, puree soup in food processor or blender (you can also do this in stoneware using an immersion blender). Season to taste with salt. Serve hot.
notes
You can complete step 1, cover, and refigerate overnight or for up to 2 days. When you're ready to cook, proceed with steps 2-3.
Source: Sarah
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